The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1887-12-01

NEUTRALITY-SUSPICIOUS. In New YORK
strsst-sar Csussd By the yormsr-A
Neal Wish a Indian falf.bfssd Family.
| tospyrssAssS isssl
lam asked. "What 10 San CtcAs r
Well, in general sort Of way I should
cay that . san coche 10 . boiled
mess. South Americans, who are very
fond Of It, have . saying that "other
saints (sanO have each only one day in
the year. but san coche has all days." The
san coche, although stewed, ID not . stew,
for It 10 vastly more catholic in its COM
| prehensiveness than any stew. ! know
Of nothing in astronomy that 10 20 wide
spreading, oil embracing and elastic in
the laws Of it, being as the san coche.
You can put into It anything that 10 eat.
able, and the more you put in Of every
thing the better. believe that there are
heterodox cooks, who, assuming to be re-
formers, would divide san coches into
three classes, those Of flsh, Of flesh and
spf fowl, and who would maintain divid-
ing lines between those classes. But my
experience has been among the ortho-
dox in such matters and, according to
their lights, anything that can be eaten
at all, and that can be clutched, may be
popped into the san coche pot. The
theory 10 that II there should happen to
be in the lot anything that 10 not good,
It will be Offset, dominated and corrected
by the many more things that are good,
and oil the good things aid each other TO
q maximum Of aggregate excellence.
Then, too, I fancy they have, among
the ancient and accepted order Of true
san coche makers, an idea that the charm
Of the unexpected .heightens the enjoy.
ment Of dish in the eating Of which one
may find fishbone in his tongue and
|. the next moment dredge up the breast
bone Of some sort Of bird, and eventu.
ally, perhaps, come across the grinning
skull Of = small monkey, which to fastid.
ious and imaginative persons has an un-
pleasing resembl: nee to that of an infant.
To one weary Of the monotony Of exist
ence trammeled by habit and prejudice
such surprises certainly have an interest
peculiarly their own.
You only have absolute and unques-
tionable certainty upon two elements in
. san coche, upon which the unbridled
genius Of An artistic Venezuelan cook
has had full swing. Those are the garlic
and the red pepper. All the rest Of the
conglomerate mess may 10 ill-defned
and subject to infinite speculation, but
those two presences stand out with the
vividness Of Jagged lightning across an
inky sky. They are both good-when
you have learned to like them-but It ID
easy to get what the sailors call - gem
teel sufficiency" Of them ct first. Vene.
zuelans say thatgarlic keeps them healthy.
know It makes them strong. Indeed, the
only reasonable objection anybody can
have to garlic 10 that It 10 20 permeating
and durable. No person Of correct
taste who once becomes accus ;omed
to the use Of garlic, but does not
grow fond Of It, probably to ex-
cess, and imperceptibly in time sstu-
rated with II. You may devour a. many
onions ~ you please, and In day or two
after no trace Of their odor will be left
upon you. But Of the garlic that you eat,
however small the quantity. some portion
enters into your tissues and maintains
there its individual essence for all time.
1t ID like mercury in the system, cumu-
lative and ineradfcable.
In New York one afternoon richly
dressed and exceedingly handsome girl
Of the type Of beauty that marked her as
Q street-car In which was riding and in
less than minute everybody in that
crowded car, except myself, was turn.
ing up Q nose at her. She smelled 90
strongly Of garlic that It almost seemed
% II that odor would cling to her pho
tograph. The poor girl was Of course
quite unaware that she was shedding Q
deadly breeze that annihilated all the
musk, and patchouli, and ylang-ylang, Of
which the other women In the car were
redolent. She doubtless came from q
community where everybody smelled that
way and could not understand the glar-
ing amazement and horror with which
she was regarded on all sides, any moro
than she could the conductors s0tt0 coos
exclamation Of "Wethersheldl By gosh r
But even II you are fond Of garlic
you need not reek Of It % she did. You
don't want TO accumulate your maxi
mum Of garlic In indecent haste - you
lunch Of bread, oil snd garlic, or q II 10
boiled in South American san coche-
literally by the handful. Boiled garlic
ID very much nicer than boiled onions,
but this d the way you must boil It II
you would not make yourself thing Of
terror to your friends and neighbors
after eating II: Peel your cloves Of gar.
lic neatly and put them in cold
water over the dre. When they are
softened pour Oh that water. rinse
them with hot water, put them on again
In cold water and boil until they are
thoroughly cooked. Then drain Of the
water, shake them over the hre few mo-
ments to evsporate the drops clinging to
them, and serve them with . dressing Of
drawn butter. Cooked in that way they
win add little, II any, to your accumuls-
tion Of garlic oil IN your tissues. But
NO such trouble 10 taken nor b any such
mobilization deemed desirable with the
garlic Of . san coche. It 10 simply
chucked in and boiled until 1t is dis
solved OF dissipated throughout the mass.
But all thia aeema to be a0mewhat in